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    • 6. 发明授权
    • Touch panel and coordinates detecting method using touch panel
    • 触摸面板,使用触摸面板进行坐标检测
    • US08144128B2
    • 2012-03-27
    • US12687934
    • 2010-01-15
    • Takashi NakajimaNobuyoshi ShimizuKoichi KondohMasanobu HayamaNorio Endo
    • Takashi NakajimaNobuyoshi ShimizuKoichi KondohMasanobu HayamaNorio Endo
    • G06F3/041
    • G06F3/045G06F2203/04808
    • A touch panel includes a lower conductive film, four electrodes disposed in edge portions of four sides of the lower conductive film, and an upper conductive film disposed over the lower conductive film so that the upper and lower conductive films are opposed to each other, to detect an electric potential in the lower conductive film when the upper conductive film is in contact with the lower conductive film. The upper conductive film includes split portions containing no transparent conductive material and split conductive portions divided by the split portions. The touch panel is arranged to detect an electric potential of each of contact points in the split conductive portions when the upper and lower conductive films are brought in contact with each other at the contact points, and detect respective coordinates of the contact points based on the electrical potentials.
    • 触摸面板包括下导电膜,设置在下导电膜的四边的边缘部分的四个电极和设置在下导电膜上的上导电膜,使得上导电膜和下导电膜彼此相对,以及 当上导电膜与下导电膜接触时,检测下导电膜中的电位。 上导电膜包括不包含透明导电材料的分割部分和由分割部分划分的分割导电部分。 触摸面板被配置为当上下导电膜在接触点彼此接触时检测分离导电部分中的每个接触点的电位,并且基于该接触点检测接触点的相应坐标 电位
    • 9. 发明申请
    • EFFERVESCENT BEVERAGE CONTAINING GRAIN DEGRADATION PRODUCT WITH REFRESHING FOAM
    • 含有改性泡沫的谷物降解产品的有效饮料
    • US20130029022A1
    • 2013-01-31
    • US13513146
    • 2012-02-10
    • Norio EndoShinobu UenoDaiju MizumotoTakafumi AsakuraHiroshi Shibata
    • Norio EndoShinobu UenoDaiju MizumotoTakafumi AsakuraHiroshi Shibata
    • C12C12/00A47J31/40A23L2/38
    • A23G9/281A23G9/045A23G9/20A23L2/40A23P30/40C12C11/11
    • An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising: forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage, preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, and supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.
    • 包含谷物降解产物的泡腾饮料在饮用时在泡腾饮料上形成具有清爽质感的清爽质地和新颖质感的乳状和美味泡沫,这种泡腾饮料的分配方法和分配器 披露 根据本发明,提供了一种通过冷却泡腾饮料并将其倒入容器中来分配含有谷物降解产物的泡腾饮料的方法,其中具有积雪状清新质地的泡沫和新的织构 所述方法包括:通过冷却和搅拌泡腾饮料形成含有提取物冷冻微粒的浆料,制备含有提取物冷冻微粒和泡沫的泡腾饮料的冷冻泡沫 通过冷却和搅拌浆料并将外部气体并入浆料中,并将制备的泡腾饮料的冷冻泡沫供应到作为泡沫组分倒入容器中的泡腾饮料中。